Authentic Dagupan Pigar Pigar Recipe (Crispy Beef & Liver Street Food)
Pigar Pigar is Dagupan's prized street food featuring paper-thin slices of beef and liver flash-fried until crispy, then tossed with fresh onions. Originally made with carabeef (water buffalo meat), this iconic dish emerged from the bustling night markets of Pangasinan, where its simple preparation belies its complex interplay of textures - crispy edges giving way to tender meat, complemented by the sharp crunch of raw onions. Now celebrated with its own festival, Pigar Pigar has evolved from humble street fare to a beloved culinary symbol of Dagupan's food culture, equally at home in street-side stalls and modern Filipino kitchens.
Equipment
- Sharp knife (for achieving paper-thin meat slices)
- Large wok or deep pan (for proper deep-frying)
- Metal spider strainer or slotted spoon (for removing meat from hot oil)
- Metal sieve or wire rack (for draining excess oil)
- Meat slicer (optional but recommended for consistent thin slices)
- Heavy-duty cutting board
- Mixing bowls (for marination)
Ingredients
For the Meat:
- 500 g beef sirloin or round karne ng baka, sliced paper-thin
- 150 g beef liver atay ng baka, sliced paper-thin
- 1 large white onion sibuyas, sliced into rings
- 4 tablespoon soy sauce toyo
- 1 teaspoon salt asin
- 1 teaspoon black pepper paminta
- Cooking oil for deep-frying
Optional Dipping Sauces:
- Spiced vinegar suka
- Calamansi soy sauce
- Chili garlic sauce
Instructions
- Begin by putting your beef and liver in the freezer for 30 minutes - this makes them much easier to slice super thin.
- While waiting, cut your onions into rings and set them aside.
- Take out your semi-frozen meat and slice it as thin as you possibly can, like paper. If you find this tricky, your local butcher can do this for you.
- Put all your sliced meat in a bowl. Add the soy sauce, salt, and black pepper. Mix everything well so all the meat is coated. Cover and let it sit in the fridge for at least one hour.
- Set up your cooking station. Put a wire rack or strainer over a tray - this is where your cooked meat will drain. Fill your wok or deep pan with enough oil for deep frying, about 2 inches deep. Heat the oil until it's very hot (375°F/190°C). Test it by dropping a tiny piece of meat - it should sizzle right away.
- Now for the frying: Add small batches of meat to the hot oil. Don't put too much at once or it won't cook properly. Fry until the edges get crispy and start to curl up, about 2-3 minutes. Using a strainer or slotted spoon, take out the meat and put it on your draining rack.
- Here's the final touch: While the meat is still really hot, quickly mix it with your fresh onion rings. The heat from the meat will slightly warm the onions but keep their crunch.
- Serve right away while everything's hot and crispy. If you're making the traditional dipping sauce, just mix some vinegar, soy sauce, and chopped chilies in a small bowl.
- Remember to cook your beef and liver separately since liver cooks faster than beef. And if you're cooking for a crowd, you can fry the meat ahead of time and just give it a quick refry right before serving to make it crispy again.
Tips from Lola's Kitchen
- Partially freeze meat for 30 minutes before slicing for easier handling
- Ask your butcher to slice the meat if available
- Keep meat and liver separate while frying as they have different cooking times
- Don't overcrowd the pan to maintain oil temperature
- Pat meat dry before frying to prevent oil splatter